Prepare as directed above except—place mini paper baking cup in each of 24 mini muffin cups. Divide batter evenly among cups, filling each about 2/3 full. (Cover and refrigerate remaining batter until ready to bake. Cool pan before reusing.) Bake 17 to 20 minutes or until golden and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool. Frost. 96 mini cupcakes.
Garnish these caramel-topped delights with a toasted walnut half.